Get ready to revolutionize your gluten-free baking with these mind-blowing Double Chocolate Cinnamon Ricotta Muffins that are about to become your new obsession! Imagine biting into a rich, moist chocolate muffin that's so incredibly delicious, you won't believe it's gluten-free. These aren't just any ordinary muffins - they're a perfect harmony of creamy ricotta, intense chocolate, and warm cinnamon that will make your taste buds dance with joy. Whether you're gluten-sensitive, health-conscious, or simply a chocolate lover, these muffins are your ticket to guilt-free, flavor-packed indulgence!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup ricotta cheese
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, and cinnamon until smooth and well combined. Ensure there are no lumps in the mixture.
- In a separate bowl, sift together gluten-free flour, cocoa powder, and baking powder. This helps remove any clumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in the chocolate chips, reserving a small handful for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Always sift your gluten-free flour and cocoa powder to prevent lumps and ensure a smooth, even texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the muffins tender.
- Use room temperature eggs and ricotta for better ingredient integration.
- For extra moisture, make sure your ricotta is fresh and creamy.
- Line your muffin tin with quality paper liners or use a non-stick cooking spray for easy removal.
- Check muffins a few minutes before the recommended baking time, as gluten-free baked goods can dry out quickly.
- Let muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- For a professional touch, sprinkle a few extra chocolate chips on top just before baking for a beautiful, appetizing look.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
